Why not get your day started right with this savory and subtly spicy dish? If you aren’t a fan of spicy flavors, a spoonful of sour cream on your plate will cool it down and add some extra fat to your meal.
CALORIES: 563 | FAT: 47.1 grams | PROTEIN: 18.4 grams | SODIUM: 877 milligrams | FIBER: 5.4 grams | CARBOHYDRATES: 10.2 grams | NET CARBOHYDRATES: 4.8 grams | SUGAR: 2.4 grams
Excerpted from The I Love My Instant Pot® Keto Diet Recipe Book: From Poached Eggs to Quick Chicken Parmesan, 175 Fat-Burning Keto Recipes by Sam Dillard (HeyKetoMama) Copyright © 2018 Adams Media, a division of Simon and Schuster. Used by permission of the publisher. All rights reserved. Interior images by James Stefiuk.
PREP TIME05 min
COOK TIME20 min
2 tablespoons coconut oil
1⁄4 cup diced onion
1⁄4 cup diced green chilies
1⁄2 green bell pepper, diced
1 teaspoon salt
1⁄2 teaspoon chili powder
1⁄4 teaspoon garlic powder
1⁄4 teaspoon pepper
1⁄4 cup heavy cream
4 tablespoons melted butter
1⁄2 cup shredded cheddar cheese
1 cup water
1⁄4 cup sour cream
Press the Sauté button and add coconut oil to Instant Pot®. Add onion, chilies, and bell pepper. Sauté until onion is translucent and peppers begin to soften, approximately 3 minutes. While sautéing, whisk eggs, seasoning, heavy cream, and butter in large bowl. Pour into Instant Pot®–safe 7-inch round pan.
Press the Cancel button. Add onion and pepper mixture to egg mixture. Mix in cheddar. Cover with aluminum foil.
Pour water into Instant Pot®, and scrape bottom of pot if necessary to remove any stuck-on food. Place trivet into pot and put in baking dish with eggs on top. Click lid closed.
Press the Manual button and set time for 25 minutes.
While food is cooking, cut avocados in half, remove pit, scoop out of shell and slice thinly. When timer beeps, quick-release the pressure. Serve with avocado slices and a spoonful of sour cream.